Roasted Tomato Pasta
In saucepan over med heat, add oil and sauté onion and garlic approx. 10 min. Add carrot and thyme and cook 5 min more. Add tomatoes and juice and bring to a boil. Lower heat and simmer 30 min, breaking up any large pieces. Season with salt and pepper and puree in processor, if desired.
Boil pasta in salted water until al dente, approx. 3 min. Toss with warm tomato sauce, roasted tomatoes and basil. After pasta is plated, top with a dollop of mascarpone. Season with salt and pepper.
Slice chicken breasts in half crosswise and flatten with a meat mallet to an even ¼” thickness. Add salt and pepper to flour. Add olive oil to large skillet over med heat. Coat chicken breasts with seasoned flour and cook until browned on both sides and almost cooked through, approx. 3 min per side. Add garlic and butter. Cook 2 min more. Deglaze pan with lemon juice and white wine. Reduce heat until thickened slightly, about 1 min. Finish with parsley and remove from heat. Serve with Roasted Tomato Pasta.
* Substitute prepared pasta sauce, if desired.
** To roast your own tomatoes, select 2-3 fresh tomatoes (depending on size), such as heirlooms, Romas or other large, ripe varieties. Quarter and toss with 1 T olive oil and a pinch of salt and sugar. Bake at 400° for 15-20 min, then broil until they begin to caramelize (until they char around the edges).